Spicy Pork Tenderloin with Apples and Sweet Potatoes
Get your protein and veggies in a few minutes with this simple and fresh scramble.
Recipe courtesy of Melanie Boney.
This recipe makes it easier for you to meet your DASH daily servings for fruits, vegetables and lean meat by roasting them all together in a one pot meal.
¾ cup apple cider
¼ cup apple cider vinegar
2 tablespoons maple syrup
¼ teaspoon smoked paprika
1 teaspoon grated fresh ginger or ¼ teaspoon dried ginger
1 teaspoon ground black pepper
2 teaspoons vegetable oil
1 – 12 ounce pork tenderloin
1 large sweet potato- cut into ¼ to ½-inch cubes
1 large apple- cut into ½- inch cubes
Preheat the oven to 375°.
In a medium bowl, combine apple cider, apple cider vinegar, maple syrup, smoked paprika, ginger, and black pepper; set aside.
Heat oil over medium-high heat in a large Dutch oven, or large ovenproof sauté pan with a lid. Once the oil begins to smoke, reduce heat to medium and gently place the pork tenderloins in pan. Cook, turning, until all sides are well browned, about 8 to 12 minutes. Remove pan from the heat.
Place the sweet potatoes around the pork and pour apple cider mixture over the pork tenderloin. Cover and bake for 20 minutes. Roast until instant-read thermometer inserted into the thickest part of the tenderloin registers 145 – 150°.
Turn sweet potatoes and place the apple quarters around the pork. Bake, uncovered for another 5 to 10 minutes, or until tenderloin registers 170°. Remove pork, apples, and sweet potatoes from roasting pan. Let the pork stand for 10 minutes before slicing.
As pork rests, reduce cider mixture to about a ¼ cup. Slice roasted pork into ½ thick medallions, serve with the sweet potatoes and apples, and pour cider reduction over everything on the plate.
Per Serving: 280 calories, 5 g fat, 1.5 g saturated fat, 40 g carbohydrate, 20 g protein, 240 mg sodium, 4 g fiber, 52 mg calcium, 1000 mg potassium